Frederic Dar, the most sought after author of detective novels of the 20th century, claimed that this dessert looked like an angel in velvet panties. Are they intrigued? In the article - all about "Panna cotta" - an amazing Italian dessert, giving a meeting with angels in velvet panties.
Contents of
- A bit of history
- Recipe for classic panacotes
- The easiest berry sauce for panna-cottages
- Video: Panna-Kott
- How to cook panna cotta at home?
- Recipe for Strawberry panna-cottages
- Recipe for chocolate panna-cottages
- Recipe for panna-cottages from milk or cooking diet panna cottages
- Video: Panacota
- Video: Coffee panna cotta. Chickens stuffed with curd. Lentil salad
A bit of history
- One of the most famous and favorite Italian desserts has no author. The name "Panna cotta"( panna cotta), literally "cooked cream", is not mentioned in Italian culinary books until the 60s of the 20th century.
- However, there is often mentioned a dessert invented by a Hungarian emigrant. The name of the talented lady sank into oblivion. It is known only that she lived in the picturesque region of Piedmont - Lange( Langhe).From 1900 to 1960 the creamy delicacy was called "Traditional Piedmont Dessert".
- Who was the first to call the traditional Piedmont dessert "panna cotta" is also unknown. Nevertheless, in the 1990s, the wonderful Italian dessert "Panna cotta" became the most fashionable dessert of the USA and began a triumphant world tour.
In 2001, the province of Piedmont included panna cotta in the list of traditional food products in the region.
The culinary relatives of the Italian panna-cottages are:
- Bavarian cream( Bavarian cream, Bavarian cream, Crème bavaroise, Bavarois)
- blancman( Blanc-manger)
- English cream "Custard"
What made dessert so popular? After all, panna cotta is included in the menu of the most expensive restaurants in the world and is a favorite dessert of many famous chefs: Jamie Oliver, Gordon Ramsey, Eric Lenlard, Alexander Seleznev, Luke Montersino, Nick Malgieri, Christoph Mishlak.
The answer is simple: minimum effort and stunning result.
Recipe for classic panacotes
Dessert serving option for A few important trifles, before you begin to create a masterpiece of delicacy
- Italians are sure that cooking a cream dessert does not tolerate a deviation from the recipe. If you have "cooked cream" in the menu, then cook from the cream! Not from milk or home-made sour cream, but from cream! The fatter the cream is, the more delicious the delicacy will be. And you will eat classic panna cotta, and not a dairy dessert without a name.
- In addition to cream, an important ingredient in a treat is a vanilla pod and vanilla extract( not an essence! !!).
- In the recipe for classic dessert, dark rum or marsala is necessarily present as the base alcohol.
- Leaf gelatin is preferable to powdered, because it dissolves better and does not form lumps.
- Be sure to read the recommendations of the gelatin manufacturer: you need an amount calculated for 500 ml of liquid. The amount of gelatin that the manufacturer recommends may differ from the amount noted in the recipe.
- Any seasonal berries or fruits are used for the sauce. Sauce is an integral and indispensable part of this dessert.
- You can serve panna-cotta as in molds, where the dessert is frozen, and transferring the dessert to a serving dish.
Important. The main feature of a quality dessert is a velvety slice. That's why they say about the panna-cotta - an angel in velvet panties.
Correct velvet section of panna-cottages Ingredients:
- 2 cups or 500 g cream with 33% fat. Fatness can be greater, but not less!
- 2.5 tablespoons or 63 grams of granulated sugar.
- 1 plate( 8 g) sheet gelatin. Can be replaced with powder. When using powdered instant gelatin, water should be taken from the calculation of 1 part gelatin - 6 parts water.
- 1 vanilla pod. The pod must be soft and moist.
- 1 tablespoon of vanilla extract. Vanilla extract - a natural alcohol-containing product or, more simply, vanilla alcohol tincture. With a great desire, you can do it yourself.
- 1 tablespoon dark rum. If dessert is prepared for children, basic alcohol should be excluded.
The easiest berry sauce for panna-cottages
How to prepare:
- 200 g of fresh or frozen berries
- 100 g of granulated sugar
How to cook:
- Place the berries and sugar in the blender bowl
- Thoroughly grind for 5 minutes
Tip. If you use berries with small bones, for example, raspberries, then wipe the sauce through a sieve.
Important: panna cotta is a very high-calorie dessert.
Caloric content of classic panna cottages without sauce and vanilla component To solve the dilemma of "eating or not", remember the cheerful Italians who love to eat, and the advice of the gorgeous Susan Somers: "If you really want a cake - eat it, but before that convince yourself, that he is dietary. "
Video: Panna Cotta
How to cook panna cotta at home?
Below is a less caloric, but no less delicious version of panna-cotta.
Panna cotta with lemon syrup For panna cotta:
- 250 g cream with 33% fat content
- 125 g fresh milk with 3% fat content
- 8 g of sheet or powder gelatin
- 60 g of sugar
- 1 vanilla pod. As a flavoring agent, any dry herb collection can be used in the amount of 10-40 g
For lemon sauce:
- peel 2 medium lemons
- 50 g of sugar
- 50 g of water
How to cook panna cotta:
- Soak gelatin according to packing instructions
Leaf gelatinmore convenient to use - Cut the vanilla pod along in two parts. The back, not sharpened, side of the knife scrape off vanilla seeds from the walls of the pod.
How to peel the vanilla pod - Put any
- thick thick-walled heat-resistant container in place. Place
- cream
- milk
- sugar
- vanilla( pod and seeds)
Ingredients panna cotta in saucepan - Bring the creamy milk mixture to a boil over medium heat. Ideally, the mixture should not be heated on an open fire, but on a water or steam bath.
- Once you see signs of boiling, remove the container from the heat and remove the vanilla pod. If other ingredients have been used for aromatization, for example, dry herb collection of lavender or chamomile, the mixture should be filtered through a sieve.
Important. If you do not use natural flavors, do not bring the mixture to a boil, but just warm up to the "working" temperature of gelatin.
To remove the vanilla pod, you can use the - plug. Allow the creamy milk mixture to cool slightly to 82-85 ° C and put gelatin into it. If the temperature is lower than 82 ° C, there is a danger that gelatin will not dissolve. At higher indices - gelatin can be welded and lose its gelling properties.
- Mix the mixture with gelatin with a whisk until it dissolves completely. Stir should be very carefully, avoiding the formation of bubbles.
- Pour the dessert into forms, cover with food wrap, put into the refrigerator until it is completely solidified. Pour time: not less than 5 hours.
If desired, candied berries can be placed in the mold, which will serve as decor for the dessert - . To remove the cooled dessert from the mold, lower the mold for 10-20 seconds in very hot water( boiling water).The surface of the dessert is puffed up and it will easily slip out of the mold when turned over on a serving dish.
Tip. If you are not sure that you can extract the dessert from the mold without loss, pour it into beautiful glass glasses or kremanki and serve without removing it.
- Panna cotta refers to those wonderful treats that can greatly facilitate the life of a modern woman. This dessert is well tolerated by frost. Shelf life at a low temperature mode of the freezer - 1 month.
- Panna cotta can be prepared, frozen directly in a mold, preferably silicone. Soft molding material makes it easy to extract frozen dessert to a plate. The time for thawing the treats is about 30 minutes at room temperature.
How to make lemon sauce:
Ingredients of lemon sauce - Put sugar, water and zest into any convenient heat-resistant container
- Bring to a boil over medium heat.
- Boil for a few minutes on low heat.
- Cool
Caloric content of milk-cream panna-cottages without taking into accountsauce and vanilla ingredients in the table on the picture.
Caloric content of creamy-milk panna-cottages Recipe of Strawberry panna-cottages
Strawberries with cream are a classic of the world gastronomy. Panna cotta with strawberries or Panna cotta con le fragole will make all the receptors of your body tremble: it's not only delicious, but also very beautiful.
Panna cotta cotta con le fragole( Panna cotta con le fragole) How to prepare:
- 50 g of fresh strawberry
- 500 ml of cream with 33% fat
- 8 g of sheet gelatin
- 500 ml of milk
- 90 g of granulated sugar
How to cook:
- Soak gelatin: 7 g - in cold milk, 1 g - in cold water.
- Pour the cream into a heat-resistant container with a thick bottom. Add 70 g of sugar. Bring to a boil over medium heat.
- As soon as you see the first signs of boiling, remove the container from the sugar and cream mixture from the fire and allow it to cool to 82-85 ° C.
- Press the swollen gelatin and add to the sugar-cream mixture. Mix the mixture thoroughly with a whisk until the gelatin is completely dissolved. Leave to cool at room temperature.
- Place the washed strawberries in the bowl of the blender, pour the rest of the sugar and crush it thoroughly.
- Put the container with the swelled gelatin in a water bath and wait until it is completely dissolved.
- Mix the strawberries and the melted gelatin.
- Add the strawberry-gelatin mixture to a warm sugar-cream mixture and mix thoroughly.
- Pour the panna cotta into molds, cover with food wrap, place in the refrigerator until the dessert is completely solidified.
- Serve with fresh berries and mint leaves.
Variant for panna-cottages with strawberries As the berry component is present in the dessert itself, the sauce is not served.
Tip. Strawberries can be replaced with any other seasonal berries, each time getting a new taste of your favorite dessert
Caloric content of strawberry panna-cottages Recipe for chocolate panna-cottages
This recipe is suitable for those who like chocolate in chocolate and on top to add more chocolate.
Chocolate Panna Cotta Important: use good quality chocolate with a percentage of cocoa products of not less than 75% for panna cotta.
How to prepare:
- 400 ml of cream with 33% fat content
- 100-150 g of quality chocolate
- 100 ml of fresh milk with 3% fat
- 8 g of gelatin
- 80 g of granulated sugar( the amount of sugar can be reduced to 40 g)
How to cook:
- Soak gelatin according to the instructions on the package.
- Place cream, milk, sugar and pre-chopped chocolate in a heat-resistant container.
- Heat the mixture over medium heat until the chocolate melts. Do not forget to stir the chocolate and cream constantly.
- Once the chocolate is completely mixed with the cream, remove the container with the chocolate-cream mixture from the fire.
- Press the swollen gelatin and add to the chocolate-cream mixture. Mix the mixture thoroughly with a whisk until the gelatin is completely dissolved.
- Pour the panna cotta into molds, cover with food wrap, place in the fridge until the dessert is completely solidified.
- Serve with fresh berries and mint leaves.
Choice of chocolate panna-cottages Advice. With chocolate panna-cotta it is good to combine sourish berry sauces, sprinkle from nuts and cocoa.
Calorie content of chocolate panna-cottages Recipe for panna-cottages from milk or cooking diet panna-cottages
A sad fact for all the world's gourmets: panna cotta is a very high-calorie product! And no matter how we convince ourselves of the diet of cream dessert, sometimes we have to say "no" to the panna-cote.
In this case, will improve the mood, but Italians, panna-cotta from milk or diet panna cotta will forgive us.
Dietary panna cotta with berry snow How to prepare:
- 500 ml of low-fat milk
- 8 g of sheet gelatin
- 40 g of honey( you can take a little more)
How to prepare:
- Soak gelatin according to the instructions on the package.
- In any convenient thick-walled heat-resistant container, pour the milk and bring it to a boil over medium heat.
- As soon as you see signs of boiling, remove the container from the fire. Add honey to the milk and mix well.
- Allow the milk and honey mixture to cool slightly to 82-85 ° C and put gelatin into it.
- Mix the mixture with gelatin with a whisk until the latter dissolves completely. Stir should be very carefully, avoiding the formation of bubbles.
- Pour the dessert into forms, cover with food wrap, put into the refrigerator until it is completely solidified. Pour time: not less than 5 hours.
- Serve with berry snow.
For berry snow, place 150 g of any frozen berries in a blender and crush thoroughly. If desired, 30 g of granulated sugar can be added to the blender bowl.
Caloric content of diet panna-cottages Panna-cotta is a small angel in velvet panties. Be sure to feel his light touch!